Husband's cousin Lisa shared this recipe with me following our Thanksgiving together, and it fit the bill perfectly: easy, ingredients I have, keeps well for days. And it meets the school's criteria of not being overly sugary or fat-laden and safe for a child with a serious nut allergy.
Preheat oven to 325. Lightly spray a mini muffin pan with cooking spray.
3/4 cup oats
1 cup flour
1/2 cup coconut (I leave this out)
1/4 cup sunflower seeds
1/4 cup dried fruit (I used cranberries; Lisa likes tart montmorency cherries)
1/4 semi sweet chocolate chips (I used white chocolate ones)
3 Tbl. water
1/3 cup melted butter
2 Tbl. Agave or corn syrup
Mix dry ingredients. Add wet ingredients. Press into muffin pan. Bake for 20 minutes.
Lisa notes that these are great for hiking and ski trips. I'll be making a few more batches for the weekend. (Maybe if I bring snacks, my classmates will like me. Then again, maybe they'll think "Shit. I'm skiing with Martha Stewart." Oh well.)
4 comments:
This has nothing to do with anything but I LOVE the ceramic pots behind your delicious looking treats. So cute!!
Sarah: That's where all the ingredients live! I'm glad you like them. The picture is my lame, amatuer attempt at playing food stylist--much harder than it looks!
On the post I deleted: Who's been spamming my blog???!! At least it wasn't Viagra.
i just made my first batch of "tasty bites" and of course i improvised--it cannot be helped.
split the chocolate between white and mini semi-sweet (nut free variety found at whole foods!)
didn't add coconut but thought that i could substitute some other dried sort of entity--so i used that dehydrated fruit that some small people love. raspberries and strawberries broken up a bit.
i also switched the oats/flour ratio to 3/4 c flour and 1 cup oats. as always they are tasty!
Post a Comment